1. First we prepare the ingredients: 200 grams of bacon, first rinse with water several times, and then soak in water, so that you can soak out the excess salt in the bacon and the surface of the dust.

200 grams of dried spices, from the center of the two, and then cut into slices with a diagonal knife, placed in a basin, soaked in water, and then placed on standby.

50 grams of millet peppers, cut into chili circles with a diagonal knife, 150 grams of green bell peppers, also cut into chili circles with a diagonal knife, 50 grams of onions, cut into diamond-shaped slices, scratched and placed in a basin and set aside.

Control the bacon, cut into slices and set aside.

Slice the white onion into rings and put them in a pot, flatten the garlic, cut the ginger into diamond-shaped slices and put them in a pot with the onion and garlic. Grab 20 grams of dried chili, 10 grams of pepper.

2. After the ingredients are ready, we blanch the bacon: pot of boiling water, warm water into the bacon, blanch for about 2 minutes, once again to remove the salty flavor of the bacon, skimming the pot of floating foam, and then pour into the dried chili, and then cook for about 1 minute, cook until the bacon becomes soft, a piece of pouring out of the water control and standby.

3. Below, we begin to cook, pot of boiling oil, oil is hot, pour onions, ginger, garlic, dry chili, pepper, stir-fry aroma, add the Lao Ganma tempeh and spicy sauce, stir-fry red oil, add green wire pepper, millet pepper and onion.

4. Stir fry evenly, turn on the heat, continue to stir fry a few times, pour bacon and dried incense, add chicken powder, sugar, white pepper, quickly stir frying seasoning, drizzle pepper oil, you can pot plate, and finally sprinkle cilantro to make the color more beautiful.